Anneke (2014) Penggunaan Tepung Sukun (Artocarpus Communis) Sebagai Substitusi Tepung Tapioka Terhadap Kadar Air, Daya Ikat Air, Elastisitas, Dan Daya Potong Bakso Sapi,. Sarjana thesis, Universitas Brawijaya.
Abstract
Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penggunaan tepung sukun sebagai substitusi tepung tapioka dan formulasi terbaik di antara mereka pada kadar air, kapasitas pemegang air, elastisitas, dan gaya geser bakso. Bahan yang digunakan untuk penelitian ini adalah bakso terbuat dari tepung sukun, tepung tapioka, dan bahan-bahan lainnya. Metode percobaan ini menggunakan desain acak sepenuhnya terdiri dari 5 perawatan dan 3 replikasi, p0 (100% rasio tepung tapioka), p1 (tepung sukun 25% dan tepung tapioka 75%), p2 (50% tepung roti dan tepung tiketoka ), P3 (tepung sukun 75% tepung tapioka 25%), dan p4 (rasio 100% tepung kebangkitan). Jika ada efek yang sangat signifikan akan terus diuji dengan tes jarak berganda Duncan. Hasil penelitian menunjukkan bahwa penggunaan tepung sukun tidak berpengaruh pada kadar air, kapasitas penyimpanan air, dan elastisitas bakso. Sambil meningkatkan gaya geser. Substitusi tepung sukun 50% dan tepung tapioka 50% pada P2 memberikan formulasi terbaik pada bakso. Disarankan untuk mengadakan tes organoleptik untuk menentukan penerimaan bakso sapi yang menggunakan tepung sukun sebagai subitusi tepung tapioka.
English Abstract
The purpose of this research was to determine the effect of breadfruit flour use as a substitution of tapioca flour and the best formulation between them on water content, water holding capacity, elasticity, and shear force of meatball. The material used for this research was meatball made from breadfruit flour, tapioca flour, and other ingredients. The method of this experiment used completely randomized design consist of 5 treatments and 3 replications, P0 (100% ratio of tapioca flour), P1 (breadfruit flour 25% and tapioca flour 75%), P2 (50% of breadfruit flour and tapioca flour), P3 (breadfruit flour 75% tapioca flour 25%), and P4 (100% ratio of breadfruit flour). If there were very significant effect would continue tested with Duncan’s Multiple Range Test. The result showed that the use of breadfruit flour has no effect on the water content, water holding capacity, and elasticity of meatball. While improving the shear force. The substitution of 50% breadfruit flour and 50% tapioca flour on P2 give the best formulation on meatball. Suggested to held an organoleptic test to determine the acceptability of beef meatball that used breadfruit flour as a subsitution of tapioca flour.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2014/26/051401112 |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 25 Feb 2014 11:45 |
| Last Modified: | 20 Oct 2021 04:42 |
| URI: | http://repository.ub.ac.id/id/eprint/137241 |
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